- Main dishes
Yemista and Greek potatoes
Cooking 54 minutes
Preparation 15 minutes
3 servings
Ingredients
2 packages (2×397 g) of Champêtre Greek-style potatoes wedges
6 medium red peppers
65 ml (¼ cup) of long grain rice
1 lb (454 g) of lean ground beef
2 garlic cloves, finely chopped
30 ml (2 tbsp.) of fresh flat-leaf parsley, finely chopped
70g feta cheese, cut into small cubes
1 beaten egg
500 ml (2 cups) of Passata (tomato coulis)
Pinch of salt and pepper
30 ml (2 tbsp.) of olive oil
Steps
- Preheat the oven to 375 ° F.
- Bring a pot of water to a boil and pre-cook the rice 3 to 4 minutes, drain.
- Cut off the tops of the peppers, then empty the inside (membrane and seeds).
- In a bowl, mix the ground beef with the rice, garlic, parsley, feta, egg, salt and pepper.
- Fill the peppers with the mixture and place a top (cap) on each. Reserve.
- Pour the Passata into a large baking dish, add a pinch of salt and pepper, and stir.
- Place the peppers upright in the dish as well.
- Drizzle the peppers olive oil.
- Cook the peppers for 45 to 50 minutes, or until the skin is shriveled and lightly browned.
- While the peppers are cooking, place the potatoes on a baking sheet. Put in the oven after 25 minutes of cooking the peppers so that everything is ready at the same time.
- Serve the peppers, Passata and potatoes.